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Mati RoastoView profile

Professor

• Food Hygiene
• Food Safety
• Microbiological Food Safety
• +5 more

Mati Roasto is a Tenure-track Professor of Food Hygiene and Veterinary Public Health at the Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Department of Veterinary Biomedicine and Food Hygiene. Born on February 5, 1973, he has dedicated his career to advancing food safety research and education in Estonia and internationally. His research focuses on food hygiene and safety, particularly microbiological food safety, studying the distribution, abundance, transmission routes, and risk reduction strategies for foodborne pathogens including Campylobacter, Listeria monocytogenes, and Shiga-toxin producing Escherichia coli. More recently, his work has expanded to include plant-based food alternatives safety assessment, natural antimicrobial compounds for food preservation, and acrylamide formation in cooked foods. His research has significant practical applications for food industry practices and public health protection. Professor Roasto has maintained an active publication record with numerous international collaborations. His recent work (2025) focuses on plant-based meat alternatives safety, natural antimicrobial compounds from plant sources, and antimicrobial resistance patterns in foodborne pathogens. His research combines laboratory studies with practical risk assessment approaches that directly inform food safety regulations and industry practices. Golden Badge of Merit of the Ministry of Regional Affairs and Agriculture of Estonia (2025) Teacher of the year, national annual award winner (2024) Science Popularization Award, Estonian University of Life Sciences (2023) Applied Science award for food safety risk assessment project (2015) Professor Roasto actively supervises student research and has received multiple awards for his mentorship, including recognition for supervising the best high school student research in the Ministry of Rural Affairs field. His leadership extends to heading the Food Safety Expert Group of the Risk Assessment Unit and serving as Estonian representative in the EFSA scientific network for microbial risk assessment. His work bridges academic research with practical food safety applications through extensive public outreach, industry training, and policy development. He leads the Unit of Food Hygiene and Safety, which conducts research on foodborne pathogens, develops risk assessment methodologies, and investigates natural preservation techniques for meat and plant-based alternatives. His team regularly collaborates with international institutions and contributes to European food safety standards development.

Kariali EkamberView profile

Professor

• Rice Physiology
• Plant Biotechnology
• Ethylene Signaling
• +4 more

Kariali Ekamber is a Professor at Sambalpur University in the School of Life Sciences, Odisha, India. With an academic career spanning nearly three decades, he has established himself as a prominent researcher in plant physiology with a specialized focus on rice biology. His academic journey at Sambalpur University includes serving as Professor since 1997, and previously as Head of the School of Life Sciences and Reader in Biotechnology from 1995 to 2015. Dr. Ekamber's research interests center on rice physiology, particularly examining tiller development, grain filling mechanisms, ethylene signaling pathways, and starch biosynthesis. His work investigates how environmental factors influence rice growth patterns and yield potential, with particular attention to the physiological mechanisms that limit grain filling in modern high-yielding rice varieties. He has also expanded his research to include UV-B resistance in rice and mosquito vector control in tribal areas of India. His publication record shows consistent output with 81 publications that have garnered 20,337 reads and 746 citations. Recent publications (2023-2025) demonstrate continued active research, with numerous book chapters and articles focusing on rice development, stress responses, and evolutionary aspects. His work reveals a trend toward increasingly interdisciplinary research, connecting plant physiology with climate change adaptation, food security, and public health concerns. Dr. Ekamber collaborates extensively with Pravat Mohapatra's Lab and has co-authored works with researchers including Trupti Mohapatra, Iswar Baitharu, Sushanta Dash, Sudhanshu Sekhar, and Kaushik Das. His research spans plant physiology, biotechnology, entomology, and nutritional science, demonstrating a broad scientific approach to agricultural challenges. His work on wild rice relatives like Oryza rufipogon provides valuable insights into stress tolerance mechanisms that could be transferred to cultivated varieties, addressing critical challenges in climate-resilient agriculture.

• Gut microbiomes
• Carbohydrate Active Enzymes (CAZymes)
• Multi-omics
• +5 more

Sabina Leanti La Rosa is an Associate Professor of Microbiology at the Norwegian University of Life Sciences (NMBU). She received her PhD in 2014 from NMBU, completed postdoctoral training at the University of Texas Health Science Center in Houston investigating enterococcal pathogenicity, and worked with Assoc. Prof. Bjørge Westereng on beta-mannan degradation before joining Prof. Phil B. Pope's Microbial Ecology and Meta-omics group in 2018. She was appointed Associate Professor at NMBU in 2022. Dr. La Rosa's research program focuses on gut microbiome dynamics with three main thrusts: Investigating how diet- and wood-derived carbohydrates modulate gut microbiota composition and metabolic output across humans, farm animals, and fish Applying multi-omic tools to decipher mechanistic connections between diet, host, and microbiome Elucidating mechanisms of gut bacterial breakdown of food additives and human milk oligosaccharides Her publication record demonstrates significant expertise in fish microbiomes, xanthan gum metabolism, and carbohydrate-active enzymes (CAZymes), with articles in Nature Microbiology, Nature Communications, PNAS, and other high-impact journals. Recent work shows increasing focus on sustainable aquaculture applications and designer fibers for microbiome manipulation. Dr. La Rosa has received recognition as a Fellow of NMBU's Research Talent 2021-2022 program. She is an active scientific communicator, regularly presenting at international conferences including ISME, CBM, and specialized microbiome symposia across Europe and Africa. As an educator, she is responsible for the course BIO341 Pathogenic Microorganisms and serves as a guest lecturer for courses on Applied Biocatalysis and Biorefining and Genome Sequencing.

• Microbiology
• Food Safety
• Biotechnology
• +3 more

Judit Krisch serves as a Lecturer in the Department of Food Engineering at the University of Szeged's Faculty of Engineering, where she has maintained continuous academic engagement since 2005. Holding a PhD in Molecular and Cell Biology awarded in 1998 by the University of Szeged (then József Attila University), she integrates teaching with research focused on food safety and environmental biotechnology. Her academic foundation includes a 1985 Biology degree from the same institution. Her research program investigates critical intersections of microbiology and food systems, particularly examining microbial enzyme applications, pesticide degradation pathways in agricultural environments, and natural antimicrobial compounds from plants. She has systematically explored soil microorganism responses to pesticide mobility and isolated fungicide-resistant microorganisms from wheat surfaces, generating practical insights for sustainable agriculture. Her work on essential oil antimicrobial properties in food matrices directly addresses contemporary food preservation challenges. Publication trends from 1995-2011 reveal an evolution from foundational biotechnological methods—such as cell immobilization for ethanol and acetic acid fermentation—to applied food safety research, including enzyme characterization for industrial use and natural preservative efficacy testing. This trajectory demonstrates consistent methodological rigor across environmental microbiology, food chemistry, and bioprocess engineering disciplines. Dr. Krisch actively secures competitive research funding, including Hungarian Ministry of Agriculture (FVM) projects on functional food development, National Research Office (ETT) grants for enzyme-based functional foods, and cross-border initiatives with Serbia and Mongolia targeting xenobiotic bioremediation and novel antimicrobial combinations. Her teaching portfolio spans undergraduate and graduate instruction in food microbiology, biochemistry, and food safety, supplemented by practical laboratory supervision for medical technicians and food science students. She maintains professional affiliations with the Hungarian Biological Society, Mycological Society, and Food Science Association.

• Cellular Immunology
• Nutritional Immunology
• Microbiome-Immune Interactions
• +5 more

Hanne Frøkiær is a Professor at the Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, where she heads the Chemistry and Biochemistry group. She has been with the university since December 2008, previously serving as Associate Professor at Biocentrum-DTU until 2008 where she established the field of nutritional immunology and served as head of the Nutritional Immunology group. Education 1979: Graduated from Aurehøj Statsgymnasium 1986: M.sci. in chemistry (civil engineer) from Technical University of Denmark 1991: Ph.D. in biochemistry from Department of Biochemistry and Nutrition, Technical University of Denmark Research Focus Professor Frøkiær's research centers on cellular immunology, specifically examining how microorganisms, microbial compounds, and dietary components interact with and affect the immune system. Her work emphasizes nutritional immunology, investigating how food components influence immune responses in dendritic cells, monocytes, T cells, and NK cells through both in vitro experiments and in vivo studies. She explores how bioactive molecules in their natural matrices interact with cells and whole organisms, with particular attention to food matrix effects on immune responses against food proteins. Publication Trends Her recent publications (2023-2025) reveal a strong focus on the intersection of immunology, microbiome research, and nutrition. There's a clear progression toward translational research with applications in food allergy, infant nutrition, and gut health, utilizing sophisticated in vitro and in vivo models including animal studies and human intervention trials. Her work increasingly examines how microbial metabolites and dietary components influence immune responses, particularly in dendritic cells. Scientific Recognition The legacy of late Director P. Gorm-Petersen (Ph.D. award, 1992) Danisco award (2006) Yakult award (2011) Mentorship and Leadership Professor Frøkiær has supervised 32 PhD students and 11 postdocs as primary or co-supervisor, and served as opponent for over 30 PhD defenses. She has also supervised 76 graduate and 27 bachelor students. Her leadership extends to managing research groups including the Chemistry and Biochemistry Section (approximately 50 persons) and previously the Nutritional Immunology Group at DTU. She has led or been work package leader in 20 externally financed projects since 2000 and served as Chair of FTP at the Independent Research Fund Denmark (2019-2020). Research Infrastructure She heads the Chemistry and Biochemistry group at the University of Copenhagen and leads the Experimental Animal Research section (~75 employees) at the Department of Veterinary Disease Biology. Her research utilizes various models including dendritic cell cultures, animal studies, and human intervention trials to investigate immune responses to dietary components, with a particular focus on how food matrix affects immune responses against food proteins.

Mogens Larsen AndersenView profile

Professor

• Food Chemistry
• Oxidation in Foods
• Antioxidants
• +5 more

Mogens Larsen Andersen serves as a Professor with special responsibilities in the Department of Food Science at the University of Copenhagen's Faculty of Science. His research centers on mechanistic understanding of oxidative changes in foods, with expertise in Electron Spin Resonance (ESR) spectroscopy applications for studying lipid/protein oxidation and molecular mobility in complex food systems. Education: PhD in Chemistry, University of Copenhagen (1993) MSc (cand.scient.) in Chemistry, University of Copenhagen (1990) Research Focus: Professor Andersen investigates antioxidant-prooxidant dynamics in food matrices, particularly in beverages (beer/wine) and dairy products. His work combines physical chemistry principles with practical food stability challenges, examining how microviscosity, phase transitions, and radical intermediates affect shelf-life. Current projects explore ozone applications for grain preservation and molecular mechanisms behind beer haze formation. Publication Trends: Recent work (2025-2026) reveals concentrated efforts in beverage stabilization (addressing oxidation in beer), dairy powder functionality , and alternative preservation methods like ozone treatment. These studies consistently bridge fundamental radical chemistry with industrial food quality challenges. Professional Engagement: Editorial Board, Journal of the American Society of Brewing Chemists (2013-present) Invited Member, Brewing Science Group (European Brewery Convention) Co-Chair, Joint Committee on Brewing Science Education (University of Copenhagen & Scandinavian Brewing School) Teaching & Mentoring: He leads the BSc "Food Chemistry" course and PhD "ESR Spectroscopy" course while contributing to beverage technology and brewing modules. Though specific student names aren't documented, his courses train next-generation food scientists in analytical techniques and stability mechanisms. Research Infrastructure: Andersen operates within the Ingredient and Dairy Technology section, utilizing ESR spectroscopy facilities for radical studies while collaborating with brewing industry partners through the European Brewery Convention network.

• Food Science
• Dairy Technology
• Food Chemistry
• +3 more

Per Waaben Hansen serves as an Adjunct Professor in the Department of Food Science at the University of Copenhagen, specifically affiliated with the Ingredient and Dairy Technology section. His academic role centers on advancing scientific understanding of food components within dairy systems, leveraging institutional resources at Rolighedsvej 26 in Frederiksberg C. His research program fundamentally addresses Food Science through the specialized lenses of Dairy Technology and Lipid Science, with particular emphasis on computational approaches to model fatty acid behavior. This work bridges Food Chemistry and Ingredient Technology to solve industry challenges in dairy product development, while Food Modeling techniques enable predictive analysis of ingredient interactions. His scholarly focus reflects contemporary demands for precision in food composition science and sustainable dairy innovation. Analysis of his publication output reveals a concentrated research trajectory in fatty acid modeling, demonstrating interdisciplinary integration of dairy chemistry, nutritional science, and data-driven methodologies. This singular focus on global compositional models indicates strategic specialization rather than broad diversification, targeting applications in dairy quality control and ingredient optimization within international food systems. No scientific awards, student mentoring records, grant funding details, or laboratory team structures were documented in the source materials, reflecting either omission in the scraped content or absence of such activities in his current academic profile.

• Immunology
• Microbiology
• Infectious Diseases
• +4 more

Peter Riber Johnsen is a Postdoc in the Department of Veterinary and Animal Sciences at the University of Copenhagen, specializing in Preclinical Disease Biology. His research focuses on immunological mechanisms using Caenorhabditis elegans as a model organism and dendritic cell studies to investigate host-pathogen interactions, particularly with MRSA (methicillin-resistant Staphylococcus aureus ). Dr. Johnsen's research interests span immunology, microbiology, and nutritional science. His work examines how microbial metabolites, probiotics, and natural compounds affect immune responses, with particular focus on cytokine production in dendritic cells. He investigates antimicrobial properties of synthetic polyphenols, the role of S-layer structures in probiotic strains, and how food components influence immune cell function. His studies bridge basic immunological mechanisms with potential clinical applications in infectious disease and pediatric nutrition. Analysis of his recent publications (2022-2025) reveals consistent methodology examining bacterial killing mechanisms, cytokine responses, and reactive oxygen species formation. His research demonstrates strong interdisciplinary connections between microbiology, immunology, and nutritional science, with increasing focus on pediatric applications in his more recent work. Dr. Johnsen collaborates extensively with Professor Hanne Frøkiær and an international network of researchers across multiple institutions. His work has been published in reputable journals including Frontiers in Immunology, International Journal of Molecular Sciences, and Biomolecules. While specific grant information isn't detailed in the available text, his research output suggests active involvement in funded projects related to immunological mechanisms and host-pathogen interactions. Based at Ridebanevej 9 in Frederiksberg, Dr. Johnsen is affiliated with the experimental animal models research group at the University of Copenhagen (https://ivh.ku.dk/forskning/exp_animal_models/), where he utilizes both in vitro (dendritic cell) and in vivo (C. elegans) models to address complex biological questions at the intersection of infection biology and immune regulation.

Beatriz Andrea Acosta-EstradaView profile

Researcher

• Food Science
• Biotechnology
• Nutraceuticals
• +5 more

Beatriz Andrea Acosta-Estrada is a Biotechnology researcher affiliated with the School of Engineering and Sciences at Monterrey Institute of Technology and Higher Education. She serves as an Adjunct Researcher specializing in Food Security and Biotechnology Technology and Food Processing, while also working as a Senior Scientist at the Femsa Biotechnology Center and as an associate researcher with the Emerging Food Technologies and Nutraceuticals research group. Her educational background includes a Biotechnology Engineering degree and PhD in Biotechnology, both obtained from Tecnológico de Monterrey in 2010 and 2015 respectively. She was born in Ciudad Obregón, Sonora in 1988 and has maintained active research and publication output through 2023. Dr. Acosta-Estrada's research focuses on sustainable food processing technologies, with particular expertise in maize byproduct valorization (especially nejayote), tortilla nutrition, fermentation technologies, and alternative protein sources including edible insects. Her work bridges fundamental research with practical industry applications, as evidenced by collaborations with major food companies including Grupo Bimbo, PepsiCo, and Gruma. Her publication trends show consistent output in high-impact food science journals, with recent emphasis on sustainable food systems, waste valorization, and nutritional analysis of traditional foods. The 2023 publications particularly highlight her work on maize tortilla quality assessment and novel food ingredients from agricultural byproducts. Mexican Researcher Certification - Level 1 (Conacyt) Reconocimiento ECOA TEC 21 Semestre FJ2022 from Tecnológico de Monterrey (2022) Dr. Acosta-Estrada teaches bioprocess engineering courses including Design of Bioreactors, Design of Bioseparation Strategies, Design of Biotechnological Processes and Bioproducts, and Planning of Biotechnological Processes. Her research aligns with UN Sustainable Development Goals including Zero Hunger, Good Health and Well-being, Clean Water and Sanitation, and Industry Innovation. She is actively involved with the Emerging Food Technologies and Nutraceuticals research group at the Femsa Biotechnology Center, where her team focuses on transforming food processing byproducts into valuable functional ingredients through biotechnological approaches.

Anayansi Escalante-AburtoView profile

Professor

• Cereal Science
• Nutraceuticals
• Functional Foods
• +6 more

Anayansi Escalante-Aburto serves as a Professor and Researcher at Tecnologico de Monterrey's Institute for Obesity Research. Her academic foundation includes a Nutrition Degree and Master's in Food Science from Universidad Veracruzana, and a PhD in Food Sciences from Universidad de Sonora. She completed postdoctoral work at CINVESTAV's Bio-organic Materials program and Tecnologico de Monterrey's Institute for Obesity Research, with additional research experience at Spain's Instituto de Agroquímica y Tecnología de Alimentos (IATA). Dr. Escalante's research centers on cereal and pseudocereal science, specializing in physicochemical, structural, and rheological properties of food products. Her work emphasizes nutraceutical components, alternative nixtamalization technologies like extrusion, and functional food development targeting obesity biomarkers. Current projects focus on low-cost, nutrient-dense grain-based products leveraging antioxidant-rich compounds. Her publication analysis reveals strong thematic continuity in pigmented cereal processing (popcorn, maize, sorghum), anthocyanin applications, extrusion technology, and obesity-related nutritional interventions across 25+ recent publications. Segundo lugar concurso cartell (Colegio Mexicano de Nutriólogos, 2021) Mexican Researcher Certification - Level 1 (SNI, 2016) As a faculty member since 2023 and active SNI researcher, she teaches doctoral courses including Advanced Topics in Nutrigenomics and Food Science while supervising thesis research. Her work aligns with UN Sustainable Development Goals for Zero Hunger, Good Health, and Industry Innovation, evidenced by patent references and policy impacts. Collaborative networks span Mexico, Spain, and international research communities, with significant Mendeley engagement (193+ readers) across her publications.

Tatyana SharpeeView profile

Professor

• Computational Neuroscience
• Information Theory in Neural Systems
• Sensory Processing
• +7 more

Tatyana Sharpee is a Professor at the Salk Institute for Biological Studies, where she leads the Computational Neurobiology Laboratory. She holds the Edwin K. Hunter Chair and is affiliated with the Crick-Jacobs Center for Theoretical and Computational Biology and the Center for Theoretical Biological Physics at UCSD. Her research focuses on understanding how the brain processes information despite constant changes in its components and environment. Dr. Sharpee's research interests center on computational principles of sensory processing, particularly how the brain creates robust representations of the external world. Her work integrates methods from statistical physics, mathematics, and information theory to study neural coding in vision, audition, and olfaction. She has made significant contributions to understanding how neural feature selectivity is shaped by natural stimuli statistics and how invariant representations are achieved despite neural variability. Her recent publications reveal groundbreaking discoveries in odor perception (structured by a hyperbolic metric similar to Pringles potato chips), visual processing (how neurons combine selectivity for shape and texture), and theoretical frameworks for understanding neural coding. Her lab's work on Maximally Informative Dimensions has revolutionized how scientists analyze neural responses to complex stimuli. 2024 Prebys Research Hero 2022 Delano Prize in Computational Biology from ASBMB American Physical Society Fellow, 2018 National Science Foundation Career Award, 2013 WM Keck Foundation Research Excellence Award, 2009 2009 McKnight Scholar Award Ray Thomas Edwards Foundation Career Award, 2008 Alfred P. Sloan Research Fellow, 2008 Dr. Sharpee mentors numerous graduate students and postdoctoral fellows, and her lab develops open-source computational tools widely used in neuroscience. Her research has significant implications for understanding neurological disorders including autism, Alzheimer's disease, schizophrenia, depression, and anxiety, with potential applications in brain-machine interfaces and novel treatments for sensory disorders.

• Public Health Nutrition
• Infant Nutrition
• Complementary feeding
• +9 more

Dr. Ada L Garcia is a Senior Lecturer in Human Nutrition at the School of Medicine, Dentistry & Nursing, University of Glasgow. She is a UK registered Public Health Nutritionist leading the Public Health Nutrition component at the MSc Human Nutrition program. Her work focuses on improving dietary intake in infants and young children, designing and evaluating public health nutrition interventions at community level to reduce health inequalities, and studying food matrix interactions influencing bioavailability and metabolic responses. Dr. Garcia earned her PhD in Nutritional Physiology and Pathophysiology from the University of Potsdam, Germany, and a BSc in Nutrition from the University of San Carlos in Guatemala. She previously worked as a clinical nutritionist with undernourished children in rural Guatemala and held postdoctoral positions at the German Institute of Human Nutrition (DiFE) and Queen's University in Belfast. Her research spans infant nutrition, complementary feeding practices, commercial baby foods, feeding behaviors, dietary fiber, fruit and vegetable intake, preschool interventions, and malnutrition in low-income countries. Key projects include commercial baby food surveys that influenced UK and European policies on baby food reformulation, nutritional quality assessments of children's foods, and infant eating behavior measurement tools developed with Prof. Charlotte Wright. Dr. Garcia's recent publications demonstrate strong focus on commercial baby food composition and marketing, breastfeeding practices, and community-based dietary interventions. Her work bridges high-income settings like Scotland with low-income contexts such as Nairobi, Kenya, examining how food marketing affects infant feeding practices and how cooking programs can improve eating behaviors in disadvantaged communities. She actively collaborates with public health organizations including NHS Ayrshire & Arran, Lanarkshire Community Food and Health Partnership, and NHS Greater Glasgow and Clyde on community-based nutrition interventions such as cooking programs for parents and caregivers, nursery-based initiatives to reduce food fussiness, and community cooking programs that improve eating behaviors in low socioeconomic groups.